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Mediterranean Roasted Vegetable and Chickpea Salad - Fiona Trefusis-Paynter
Rating:
Health:
Recommended for Healthy Heart
Recommended for Weight-loss
Difficulty:
Delicious and healthy addition to any alfresco meal or braai
Preparation time:  15 mins mins
Cooking time:  30 mins mins
Serves:  4 to 6
1 of each, Red, yellow and orange pepper, deseeded and sliced
2 Red onions, peeled and cut into wedges
2 Courgettes, thickly sliced
1 small aubergine chopped
1 small Butternut, peeled, deseeded and cut into chunks
2 cloves of garlic, thinly sliced
5 Tbsp Fillipo Berio olive oil
Juice of half a lemon
1tsp cumin
Handful of chopped fresh herbs (chives, parsley, basil)
2 tins chickpeas, drained and rinsed well
100g feta, cut into cubes (optional)
Extra basil leaves to serve
Preheat oven to 200C fan / 220C conventional. Put peppers, onions, courgettes, aubergine,butternut, garlic and freshly ground black pepper to taste into a shallow roasting tin, Sprinkle with 2 tsps of Fillipo Berio olive oil and toss well. Roast for 30 minutes, stirring halfway though, until the vegetables are cooked and beginning to colour.
 
Meanwhile, mix the lemon juice and remaining Fillipo Berio olive oil to make a dressing. Season with salt and freshly ground black pepper and stir in the herbs.
 
When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving on a large serving platter. Scatter over remaining basil leaves.
Serve on a large platter
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ABOUT FIONA TREFUSIS-PAYNTER
Location:
Eastern Cape

Joined:
2011/04/10

Bio:
I am a passionate homecook and avid recipe book collector

Recipes:
Mediterranean Roasted Vegetable and Chickpea Salad  - 1354 votes

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